Waffles and Cornflake Chicken Nuggets

chickenandwaffles

Chicken and waffles, a southern specialty, made gluten-free with Erewhon cereals, and a special curry twist! The Corn Flakes Cereal gives the chicken nuggets a super crunch. The curry flavor in the waffle is subtle, but just the right complement to the chili spiked maple syrup.

(I wrote this recipe for an Erewhon recipe contest. I have no specific agenda with the brand.)

Curry Waffles and Cornflake Chicken Nuggets Recipe
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CHICKEN
1/4 cup rice flour
1 egg
1 1/2 cups Corn Flakes Cereal, crumbled
1 pound boneless, skinless chicken breast
Salt and pepper
Cooking spray

SYRUP
1/3 cup maple syrup
2 dried chipotle peppers (dried jalapeno pepper), split open- (typically my recipes are nightshade-free, you can of course just use maple syrup)

WAFFLES
1 cup brown rice flour (or white rice flour)
1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon cumin
1/8 teaspoon coriander
1/8 teaspoon turmeric
1/8 teaspoon onion powder
2 eggs
2 tablespoons extra-virgin olive oil
1 cup hemp milk (unsweetened)
1 tablespoon maple syrup
1 cup Crispy Brown Rice- Gluten Free Cereal

Garnish (optional)Cilantro

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Preheat the oven to 475 degrees F. Set out a bowl with 1/4 cup rice flour. Then a bowl with one egg beaten, and another bowl with the crumbled corn flakes. Finally set out a large baking dish and spray the bottom with cooking spray. Cut the chicken into nuggets. Season the chicken with salt and pepper. Dip each nugget in the flour, egg, corn flakes, and then set in the baking dish. Repeat until all of the nuggets are coated. Spray the top side of the nuggets and bake in the oven until cooked through. (About 12 minutes.)

In a small sauce pan, combine 1/3 cup maple syrup and dried chiles (including seeds). Heat on low to infuse the maple syrup with flavor but not hot enough to reduce the syrup. When it reaches the spicy level that you like, strain the syrup and serve.

For the waffles, combine the flour, baking powder, salt, and spices together in a large mixing bowl. In a small mixing bowl combine the egg, oil, milk, and maple syrup. Whisk together then pour into the mixing bowl with the dry ingredients. Stir then add the crispy rice cereal. Cook in a standard waffle iron according to the manufacture’s instructions. This recipe will make 4 standard sized waffles (as long as you don’t over fill the waffle maker).

Serve the hot waffles topped with chicken nuggets and maple syrup. Garnish with cilantro if desired.

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I am sharing this recipe on Allergy Free Wednesdays,

Rice and Bean Burritos

Burrito

I love burritos. I know I have claimed several foods as my “favorite” but I really must tell you, burritos are so high on my list. It can be difficult to enjoy them without nightshades, i.e. salsa, but I still manage. This “suggestion” satisfies my burrito cravings, and I hope you enjoy it too!

I am referring to this as a “suggestion” rather than a recipe, because there is no need to be precise here.

Giraffe

And by the way, I have a pet donkey named Burrito. Just a coincidence really, as he came with the name. He is super cute don’t you think?

Rice and Bean Burrito Suggestion
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Crepes (There is a great recipe for gluten-free crepes in my cookbook- I just replaced the rice milk with hemp milk for the burrito.)

Basmati Rice, cooked

Sauteed onions and garlic with black beans and corn – salted

“Salsa”:
mango, chopped
cucumber, chopped
red onion, minced
lime, juiced

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So, basically just create each element, then put them all together wrapped up like a burrito. Enjoy!

I am sharing this recipe on

Nightshade-Free Chili

chili

I love bean chili. I had a version of this that I made with salsa which I made several times a month before giving up nightshades. This is is not only a great substitute for that chili but also well-loved by my daughter. I know this ingredient list is long, I apologize for that, but the flavor really needs to be developed, and thus the long list.

Nightshade-Free Chili Recipe
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1 (15-ounce) can black beans- including liquid
1 (15-ounce) can chili beans (I use Westbrae’s mix of three beans)- including liquid
1 cup pumpkin puree
1 cup corn (fresh or frozen)
1/4 cup dried cranberries
1 shallot, chopped
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dillweed
1-2 teaspoons whole grain prepared mustard (not Dijon- use to your tastes)
1/4 teaspoon tamarind concentrate (adds a nice tang but optional because let’s face it- you probably don’t have any)
1 cup petite green peas (frozen- thawed)
1 tablespoon apple cider vinegar
Salt to taste

Serve with:
Basmati rice
Cashews

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In a large sauce pan combine all of the ingredients except the peas and vinegar. Bring to a simmer then add the remaining ingredients, salt to taste and enjoy!

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I am sharing this recipe on Slightly Indulgent Tuesdays, Allergy Free Wednesday, Wellness Weekend, Whole Food Fridays,

Pistachio Pesto Pasta and Scary Monster Bento

Monster

Maybe I went too far. I didn’t realize how scary this was going to look! A few years ago my oldest daughter forbid me from making scary bento, so I haven’t until now; but I just felt so inspired! I put the vegetables on the bottom, pasta on top, cut the mouth out of a cucumber and put a strawberry behind it. The eyes are raw mushroom, cucumber, and strawberry.

Pistachio Pesto Pasta Recipe
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Pesto
1/4 cup salted pistachios
1 cup packed cilantro leaves
3-4 tablespoons olive oil
*

Pasta and Vegetables
8-10 ounces gluten-free pasta
1-2 tablespoons oil
mushrooms (2 cups chopped)
2 cloves garlic
bunch of asparagus (2 cups chopped)
salt

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For the pesto, combine the pistachios and cilantro leaves (and garlic if using) in a small food processor and pulse until it is a chunky paste. Pulse in the olive oil and set aside.

Cook the pasta. (Remember to salt the water and if using rice pasta it tastes best if rinsed after cooking.)

Saute the vegetables in a bit of olive oil, then toss with the cooked pasta and pesto.

Enjoy hot or cold.

* If you make the pesto for another recipe, you might want to add 1-2 cloves garlic- I did not do that here because the garlic in in with the vegetables.

Shared on Bento Blog Network, Allergy Free Wednesday, Slightly Indulgent Tuesdays, Wellness Weekend

Vegan Shepherd’s Pie

Enjoy this excerpt from my book, Culinary Creativity: Let your restrictions set you free. Thank you!

veganshepard

Traditional shepherd’s pie is lamb and potatoes. This recipe has veggie burgers and mashed roots instead, and I love it. I got the idea of using veggie burgers from a vegan cookbook. We eat soy-free, so we use Sunshine Burgers (original flavor), but you could use any veggie burger you like.

veganshepherd

Vegan Shepherd’s Pie Recipe
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1 tablespoon extra-virgin olive oil
1 large onion, chopped (2 cups)
2 carrots, chopped
2 cups mushrooms, chopped
2 tablespoons Coconut Secret Coconut Aminos
3/4 cup vegetable stock
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
Dash freshly ground black pepper
3 veggie burgers, crumbled
1/2 cup green peas, (frozen or thawed)
1 batch Mashed Roots (page 106 in Culinary Creativity: Let your restrictions set you free or use mashed potatoes)

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Preheat the oven to 375oF. Heat the oil in a large skillet over medium heat. Add the onion and carrot, cover, and cook for about 10 minutes (stirring occasionally) until the carrots are al dente. Add the mushrooms and cook for a few minutes; then stir in the aminos, stock, herbs, and pepper.

Prepare a 9×9-inch baking dish with oil. Add the crumbled burgers and peas. Then pour the sautéed mixture evenly over the top. Spread the mashed roots on top.

Bake for 30–35 minutes until the dish is hot, bubbling, and golden brown. Move to the top shelf if the top isn’t golden after 25 minutes. Serve warm.

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I am sharing this recipe on

Fresh Herb Rice Croquettes

mini burger

Is this a croquette or a vegan burger? Either way, these are very delicious. We served them with mustard on roasted mushroom “buns”. They would go very nicely alone side  a vegetable dish or a meat.

School is out for summer, so rather than save the mini burger for the next day’s lunch (which is what I usually do), I gave my daughter a special “fancy” dinner. She is always begging to eat off of the white plates (I have these for  photography- we have other everyday plates).

In the cute version, everything is miniature; the oranges are actually sliced kumquats and the mushroom “buns” are Shiitake mushrooms. Plus a little decorative pick.

Rice Croquette

Fresh Herb Rice Croquettes Recipe
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1 cup uncooked Lundberg rice blend
1 tablespoon olive oil, plus more for cooking
1 cup shredded carrots (about 3 carrots)
1/2 onion finely chopped (about 1 cup)
1 clove garlic, minced
1/2 teaspoon salt
4 tablespoons minced fresh herbs (I used chives, mint, cilantro, parsley, and a touch of thyme)
1/2 cup ground cornflakes cereal

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Cook the rice.

Place the ground cornflakes in a shallow bowl and set aside.

Heat 1 tablespoon oil in a large pan and saute the onions, carrots, and garlic until the onions are soft and translucent. Toss with the salt.

Combine the rice and sauteed vegetables in a food processor. Pulse a few times to bring the ingredients together. Remove 1/2 of the mixture to a mixing bowl and pulse the remaining half until it is sticky but still granular. Transfer the remaining mixture to the mixing bowl and stir in the herbs. Form small patties and coat them in ground cornflakes.

Heat a bit of cooking oil in a pan (well seasoned caste iron or non-stick will work best) on medium-low heat. Cook the patties on each side until they are golden and crisp.

Serve hot.

Shared on: Allergy Free Wednesdays, Wellness Weekend, and Slightly Indulgent Tuesday

Quinoa Chive Pancake and Angry Snowman Bento

Angry Snowman

These pancakes are delicious, but the sauce is what makes this great.  This is a savory meal, and goes nicely with vegetable stir-fry.  You might want to double the sauce and use some to toss vegetables in.

This snowman isn’t really angry.  Here is what happened.  I started dinner early because I knew the kids were hungry.  I planned to make the snowman and save it for the next day’s bento lunch.  The girls started fussing then all out screaming.  I was cooking under duress.  (I am sure some of you can relate.)  So, I flipped over the snowman and his dark slanted eyes looked back at me angrily.  I considered re-making him, but decided the extra time wasn’t worth all of the fussing (double meaning intended).  My daughter didn’t notice anything about his expression and happily ate her lunch, so all is well.

The peanut sauce is in the Mickey container.  Amazon doesn’t carry that one now, but here is a similar container.

Quinoa Chive Pancakes

Quinoa Chive Pancakes Recipe
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Sauce
2/3 cup apple juice
2 tablespoons Coconut Secret Coconut Aminos or tamari
2 tablespoons peanut butter, 100% peanuts, unsweetened
2 tablespoons rice vinegar
1 clove garlic, pressed
1/2 inch ginger, grated
1 tablespoon toasted sesame oil

Pancakes
3/4 cup quinoa flour
1/4 cup quinoa flakes
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2/3-3/4 cup hemp milk, unsweetened (or other unsweetened milk)
2 tablespoons oil (I used olive oil)
2-3 tablespoons minced chives
Sesame seeds

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Combine all of the sauce ingredients except the sesame oil in a small sauce pan and whisk together.  Bring to a simmer.  Stir occasionally and reduce until the sauce is a nice dipping texture– it thickens a bit as it cools.  (Depending on the heat about 20-25 minutes.)   Add in the sesame oil and transfer to a serving dish.

For the pancakes, combine the dry and wet ingredients separately, then mix together.  Add the chives.  Heat a griddle on medium-low heat (closer to low).  Spoon a small amount of batter onto the griddle and sprinkle sesame seeds on top.  Cook until bubbles show through, flip and cook on the other side.  (Let’s face it, you know how to make pancakes!)

Serve hot and enjoy.

Shared on Simply Sugar and Gluten-Free

Breakfast Burrito and Frog Bento

Frog Bento

I had my first breakfast burrito at a small restaurant in Santa Fe NM while I was living there for a year during college.  After that I wanted to eat one every day for the rest of my life and I almost did!  I made versions of breakfast burritos for my lunch for years, then I stopped eating nightshades (potatoes,  tomatoes and peppers).  What is a breakfast burrito without hash browns and salsa?  Well, here is my attempt to answer to that question…

For the bento, my daughter told me they were studying frogs in preschool and she wanted a frog bento.  So, a few days later as I stared at the green crepe, I thought it could be a frog.  I don’t have a frog cookie cutter so I cut it free-hand with a knife.  It has a nori dragonfly on it’s leg, made with a paper punch and radish eyes and lips.  The sweet potato has is under the lettuce “lily pad” and above are tuna salad and orange segments.

Breakfast Burrito

Breakfast Burrito Recipe
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Sweet Potato Hash
Cooking oil
1-2 white sweet potatoes, diced (1/2 inch cubes) (orange sweet potatoes are OK, but a bit sweeter- image how beautiful purple yams would look!)
1 onion, chopped
Salt and pepper

Green Crepes
4 eggs
2 tablespoons oil
1/2 cup hemp milk, unsweetened (or other milk- not sweet)
3/4 cup rice flour
1 cup packed spinach
1 scallion (green part only)
1/2 teaspoon salt

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Heat cooking oil in a large skillet on medium low heat and sauté the onions and sweet potatoes until cooked tender, about 12-15 minutes.   Add salt and pepper to taste, cover and set aside.

In a blender combine the crepe ingredients and process until smooth.   Heat a large non-stick skillet on medium low heat with a very thin layer of oil.  Cover the bottom of the pan with just enough batter to coat (swirl the pan around while pouring to get full coverage).  When the edges begin to lift from the pan (1-2 minutes), turn the crepe with a spatula and briefly heat the other side.  Set aside, covered, and make the next crepe.

Fill each crepe with some yam hash and fold like a burrito.  Consider adding scrambled eggs, sauteed veggies, or salad to the burrito.

Top with tomatillo salsa- recipe coming soon…

Enjoy.

Brussels Sprout Pizza and Hold the Anchovies Bento

Hold the Sardines Bento

I had a craving for pizza and extra Brussels Sprouts in the refrigerator.  Oh, and a daughter who is crazy about kalamata olives.  So, I made this pizza.  Why not?  I had seen another bento blogger’s photo of her fish pizza and I wanted to give it a try!

To make the fish I formed the pizza dough in the shape of tiny fish, then decorated the fish after the pizza was out of the oven with Brussels sprout leaves and carrot/olive eyes.  There is a salad under one fish, with dressing in the container, and orange slices under the other fish.

Brussels Sprout Pizza

Brussels Sprout Pizza Recipe
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Pizza Crust of your choice
(I used Namaste Foods Pizza Crust Mix)

White Sauce
1 small head cauliflower, broken into florets
1 large onion, cut into large chunks
2 cloves garlic, quartered
Extra virgin olive oil
Salt and pepper

Toppings
Vegan Cheese (I used Daiya Foods Mozzarella Style Shreds)

Extra virgin olive oil
1/2 lbs Brussels Sprouts, shredded (about 2 cups)
1 tablespoon red wine vinegar
Salt

Kalamata olives, chopped

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Prepare your crust (if it needs to be pre-cooked).

Preheat the oven to 375 (hotter is fine if the crust needs to cook at a higher temperature).

Toss the cauliflower, onion, and garlic in a touch of oil.  Season with salt and pepper to taste.  Roast in the oven, tossing occasionally, until the cauliflower is golden in places and tender (about 25 minutes).  Puree the roasted vegetables in a food processor until smooth.  Spread the puree over the crust.  Sprinkle cheese over the top and heat in the oven until the cheese is hot and melted.

 Saute the brussels sprouts in a bit of oil until dark green (about 6 minutes).  Add red wine vinegar and salt generously.

When the pizza comes out of the oven, top with Brussels sprouts and olives and serve hot.

Shared on Diet, Dessert and Dogs and Bento Blog Network